Caramelized Onion Pizza with Pecans and Peppers Serves 4 2 teaspoons olive oil 4 medium size onions, thinly sliced 1/4 teaspoon salt 1/4 teaspoon dried thyme leaves 1 16-ounce package prepared pizza dough 24 pecan halves 1 7-ounce jar roasted red peppers, drained and coarsely chopped 12 large green olives, pitted and halved Heat oil in large skillet over medium high heat. Add onions and salt; sauté 5 minutes. Reduce heat to medium low and cook stirring occasionally 25 to 30 minutes or until onions are very soft and evenly browned. Remove from heat and stir in thyme. (Onions can be prepared ahead of time and kept refrigerated.) Heat oven to 400°F. Roll pizza dough out to 14-inch round and transfer to lightly oiled baking sheet or pizza pan. Spread onions in an even layer over dough. Finely chop 6 pecans and sprinkle over onions. Scatter red pepper, olive halves, and remaining pecan halves on top. Bake 15 to 20 minutes or until pizza crust is browned.  Nutrition information per serving (1/4 of pizza)-428 calories; 10g protein;  67g carbohydrates; 3g fiber; 12g fat; 1g saturated fat; 0 cholesterol; 780mg sodium. Source: Georgia Pecan Commission